Emily’s Fried Green Tomato Sandwich
Photo by Julia Gartland
- Serves
- 6 to 8
- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
The saddest part of eating a tomato sandwich—whether that be a crusty piece of sourdough laden with tangy Primal Kitchen Whip Dressing & Spread and adorned with seasonal tomato slices, or a classic diner BLT—is that instant when you take your first bite and those juicy tomatoes decide to make a swift exit from the bread. To attempt to rectify this mealtime travesty, I like to incorporate another beloved classic tomato preparation: the fried green tomato. The crisp, sturdy coating of a fried green tomato gives the bread and other toppings something to latch onto, firmly keeping everything together. And since we already know that tomatoes love mayo, I spread a layer of creamy, avocado oil-based Primal Kitchen Whip Dressing & Spread onto spongy focaccia before topping with peppery arugula, salty prosciutto, and a little fresh mint. Now, you’re in business (and you’ll keep any tomato stains off of your pants).
Ingredients
For the sandwich:
- 1 medium piece Focaccia bread (about 10 ounces, or about 11 inches x 15 inches)
- 1/3 cup Primal Kitchen Whip Dressing & Spread
- 1/2 cup arugula
- 6 piece prosciutto, sliced into ½-inch pieces
- 3 sprig mint (about 12 to 15 leaves), de-stemmed and torn into small pieces
For the fried green tomatoes:
- 2 green tomatoes, sliced into ¼-inch-thick rounds
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/3 cup cornmeal
- 1/4 cup panko breadcrumbs
- 2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 3 cup vegetable oil, for frying
Featured Video
Emily’s Fried Green Tomato Sandwich
This recipe is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.
Directions
Instructions
- Step 1
Heat the oven to 400°F.
- Step 2
Lay the tomatoes on a paper towel-lined sheet pan, season with salt on both sides, and then pat dry with paper towels.
- Step 3
In a large bowl, combine the egg, buttermilk, flour, cornmeal, breadcrumbs, salt, pepper, and paprika. Whisk to fully combine.
- Step 4
Heat the oil in a large pot fitted with a thermometer over medium-high heat until it reaches 350°F.
- Step 5
Working in batches, dredge the tomato slices in the batter (the batter may try to slide off the slippery tomatoes—try to have a thick layer around each slice before transferring quickly to the oil). Cook for 5 to 7 minutes, flipping occasionally, or until golden brown. Transfer to a wire rack-fitted sheet pan and sprinkle with salt.
- Step 6
Meanwhile, slice the focaccia in half lengthwise and transfer to a sheet pan. Toast in the oven for 7 to 9 minutes, or until warm and the edges are slightly golden-brown.
- Step 7
Assemble the sandwiches by starting with a slice of focaccia, a layer of Primal Kitchen Whip Dressing & Spread, fried green tomatoes, arugula, a squeeze of fresh lemon juice, prosciutto, mint, and the second slice of focaccia. Slice into 6 to 8 equal-sized servings.